Slow Cooker Red Beans and Rice
Savor the comforting flavors of the South with this Slow Cooker Red Beans and Rice recipe, a perfectly seasoned classic that’s as easy as it is delicious. Made with tender dried red kidney beans, smoky andouille sausage, and the "holy trinity" of Creole veggies—onion, bell pepper, and celery—this hearty dish simmers to perfection in a rich, savory broth infused with garlic, bay leaves, thyme, and a touch of cayenne spice. Designed for effortless slow cooking, this recipe allows you to achieve authentic Louisiana-style flavor with minimal effort. Serve it over fluffy white rice and garnish with fresh green onions for a vibrant finish. Perfect for busy weeknights or weekend meal prep, this Slow Cooker Red Beans and Rice is a stress-free, crowd-pleasing dish that brings a taste of the Bayou straight to your kitchen!
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Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 12 ounces Andouille sausage (sliced)
- 1 large Yellow onion (chopped)
- 1 medium Green bell pepper (chopped)
- 3 Celery stalks (chopped)
- 4 Garlic cloves (minced)
- 4 cups Chicken broth
- 2 cups Water
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Cooked white rice
- 0.25 cup Green onions (sliced, for garnish)
- Hot sauce (optional, for serving)
Instructions
Rinse the dried red kidney beans thoroughly and soak them in water for at least 8 hours or overnight. Drain and rinse again before using.
In a slow cooker, add the soaked red kidney beans along with the sliced andouille sausage, chopped yellow onion, green bell pepper, diced celery, and minced garlic.
Pour in the chicken broth and water. Stir to combine.
Add bay leaves, dried thyme, paprika, cayenne pepper, salt, and black pepper to the slow cooker. Mix well.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the beans are tender and the mixture has thickened.
Once cooked, remove and discard the bay leaves. Taste and adjust seasoning if needed.
Serve the red beans over warm, cooked white rice. Garnish with sliced green onions and a dash of hot sauce if desired.
Nutrition Facts
Calories |
4020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 10191 mg | 443% | |
| Total Carbohydrate | 597.2 g | 217% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 32.6 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 59.0 mg | 328% | |
| Potassium | 9785 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
